Stir-Fried Shrimp With Shredded Vegetables

• 12 large shrimp in their shells
• 1 medium onion
• 1 medium red bell pepper
• 2 scallions
• 3 tablespoons vegetable oil
• 1 medium carrot, thinly sliced
• 3 thin slices fresh ginger, shredded
• 12 snow peas, optional
• 1/2 cup light chicken stock or water
• 1 tablespoon light or low-salt soy sauce
• 1 teaspoon cornstarch

1. Shell the shrimp, leaving the last section of the shell and the tail intact. Cut the onion and bell pepper into narrow strips cutting from top to base; separate the pieces. Cut the scallions into 1-3/4-inch lengths and shred finely lengthwise.
2. Heat a wok or large pan, add the oil and stir-fry the onion, bell pepper and carrot until they begin soften, then remove to a plate. Stir-fry the shrimp until they change color and are barely cooked through; remove. Add scallions, ginger and snow peas and stir-fry for thirty seconds. Return the shrimp and vegetables. Add the stock mixed with soy sauce and cornstarch and stir on high heat until the sauce thickens. Season to taste with salt and pepper. Serve at once over white rice.
3. NOTE: The vegetables can be cut up several hours in advance and stored in a plastic container in the refrigerator. Do not cook until just before serving time.

shrimp, onion, red bell pepper, scallions, vegetable oil, carrot, thin slices fresh ginger, snow peas, light chicken, light, cornstarch

Taken from www.epicurious.com/recipes/member/views/stir-fried-shrimp-with-shredded-vegetables-1264270 (may not work)